Well, this is a very subjective recipe! The texture IS like a biscuit, or maybe even more accurately, like a SCONE. The butter (I used the real thing) gave it a pleasant taste, but I agree, it was not sweet, and it was very dry the next day. I was disappointed but my husband and kids were not. It was still edible with some honey or lemon curd on it.

10 stars! The best recipe for lemon curd I've ever tried. I've found other recipes to have a distinct "egg" taste and this does not! This has the perfect proportions of butter, lemon, and egg (but I did add a wee bit more sugar, and it was still VERY tart. I also did not use the microwave for this first try, but will next time! Last, I strained a finished portion for comparison, and while I loved the texture, it had a little less "bang" to the tastebuds with the peel removed.

A Keeper! Everyone enjoyed this. *Two Tips: DO NOT prepare pudding; dry mix should be gradually sprinkled over the sour cream and topping and quickly mixed in before it clumps. THEN, the juice of an orange or two squeezed over the cake pieces is so, so wonderful.* I needed to increase this recipe for my giant (30 oz) angel cake from Sam's. So I used a punchbowl and cut the cake into 1/4's. It is fine to rip up the cake layers to fit the bowl. I increased the topping with 1/2 pint of whipping cream, whipped with one tsp. vanilla and 4 Tbsp. sugar. I then whipped in 1 1/2 cups of sour cream and the pudding powder, then folded in the whipped topping. (The kids were fighting to clean the beaters!) A 20-oz can of pineapple was perfect, drained lightly. Chopped kiwi is easier to eat, and I recommend soaking the bananas in pineapple juice. I also varied the layers (pineapple/banana, then kiwi/strawberry), but no doubt you could just toss all the ingredients in at random, slap on the cream, and it would taste just perfect! =)

Wow. Very rich, verrrry good. I would describe this dessert as a flavorful cross between rice pudding and baked french toast. By far the best I've tasted. I used a french baguette and a couple slices of apple raisin bread, along with heavy cream and milk. The raisins WERE good--I do recommend their addition. I had to soak the mixture a few hours, and press down the bread into the liquid, and tear a few pieces to help it out, but once everything was soaked it baked up perfectly in the 11x7 pan (crowded, but it fit). For a garnish, I melted a bit of vanilla ice cream to stand in for the custard sauce...ooh, I'm full... =)

This was REALLY raved over by the group(adults and kids) for which I made it. I have to say that I highly recommend the use of cream cheese frosting (1 1/2 blocks cream cheese, 10 tb. unsalted butter--both softened, and 24 oz. powdered sugar, splash of vanilla) AND plenty of chopped walnuts on the entire OUTSIDE of the 3-layer cake INSTEAD of in the batter! It looks and tastes amazing that way...judging by all the sneaky "nut snatchers" in the group =) I followed the recipe...except I used 1/2 white and 1/2 brown sugar for a lighter color and texture, and I doubled the salt. All my ingredients were at room temperature, and I creamed the sugars and butter until very light and fluffy (4-5 min?). The batter was light and the cake was not too heavy either. All said, we highly recommend this cake =)

I followed the recipe exactly. The texture and shape were really great. But I wasn't that impressed with the taste. I think they tasted...storebought =)

I just love this. For the simplicity and frugality of this dish, it was a real winner. I wondered what sauteed cabbage would taste like, and I was pleased! I much prefer using only a small amount of butter (original recipe tasted too rich for me) and a bit of chicken base ("bouillon" paste from Sam's). To get the cabbage just the right tenderness, I sauteed until the cabbage mixture was reduced by half, then turned off the heat and put the cover on to steam to my liking (not mushy, just a bit of firmness). With wide whole grain noodles, some sausage, plus a bit of sour cream for garnish, it was a great family meal. To serve 8, I may use 2-3 bags of coleslaw mix (colorful!) or a large cabbage. One white onion is sufficent and blends in to avoid detection :) Browning the mixture adds to the taste as well. *TIP: Try adding a few teaspoons of white vinegar or dill pickle brine, or 1 pkg. sauerkraut to mixture ...YUM!!!!

I liked this a lot! The dressing is delicious. I doubled the recipe, and used a smattering of many beans (black, kidney, cannellini, blackeyed peas, great northern--cleaned out the pantry!! =) ) and it was just fine! Following previous reviewers' advice, I halved the salt and olive oil, and reduced the vinegar a bit. Really fresh taste, yum.

I actually cook the filling in my slow cooker: (soak beans as directed, or overnight in cold water, then add roast to cooker followed by beans. Add water to cover. Cook on High 1 hour, then Low 6 hours; shred meat and drain some liquid, then cook on High 1 more hour.) This is an excellent recipe, and PERFECT for freezing, as stated! Great to have on hand! The egg wash makes them crispy, and you don't even miss the frying. For more complex taste, I like to add 2 garlic cloves, 1 Tbsp. cumin and 1 tbsp. oregano.

My hubby was cross-eyed over this valentine!! What a RICH taste, the eight-dollar-a-slice kind. Texture was perfect; the key is room temperature ingredients and careful mixing. Leaving it in the oven meant NO cracks! I had to use unsweetened chocolate, so I added an extra 1/2 cup of sugar; it was perfect, but gave me the freedom to do less, as I prefer bittersweet chocolate. Plain whipped cream is all we used on top. Finally, I really liked the cinnamon in the crust; it offset the flavors nicely. Two bites for me, but perfect for the die-hard coffee/chocoholic like my hunka hubby!

So wonderful! I would highly recommend CANDIED almonds (Put your sliced almonds in a skillet with 1/4 cup sugar and a dash of salt, then stir over medium heat until sugar melts and almonds are toasted and coated (8-10 min.?) I also sprinkled the salad with dried cranberries. The next day I added some Fuji apple slices and it was even better! I do agree that a teaspoon or two of sugar can be a good addition, to reduce the "bite" if the dressing seems too potent, as it did the next day. It is also prettiest to drizzle the lovely dressing atop, instead of tossing, as in my photo. YUM.

I was disappointed with these. The dense texture was probably my fault; I should have folded in the eggs (as directed! instead of whipping). But it needed a LOT more milk, and some flavor! These might have promise with a teaspoon of onion powder, some pepper, more salt, etc. I did not like the cheddar cheese taste for some reason. But this recipe may have promise with some doctoring.

I have made this many times as written. I always leave half the beans and all the salsa whole for texture, though it does take a bit longer to cook and blend flavors. This is a very adaptable recipe. I have begun experimenting with different beans, and today I added one can of CHILI BEANS (undrained) and one can of corn which was delicious. The bean mixture, before adding the broth is a fine bean dip on its own. Don't forget the chips!

These were OK, but not because I used half white whole wheat and butter instead of shortening. We just didn't like that much sugar in our biscuits (prefer the traditional salty, not sweet taste) AND if I followed the recipe, would have used way too much milk. Kids loved them though, and otherwise, flavor and texture were good.

I will use this again, but with these changes: 6 eggs...half the sour cream...no butter...Potatoes O'Brien (onions and peppers added) and PREBROWN THEM for much more taste. I was pressed for time, so I sprinkled the potatoes generously with instant minced onion, and I just may do that again. I prepared with all the above changes, except I wished I prebrowned the potatoes; they were just blah. I also mixed the eggs into the soup mixture...too nervous to put them on the bottom! A generous pinch of cayenne would brighten it up too =) Made this along with Make-Ahead Breakfast Casserole (see my Jan.18 review), and this went first with the kids.

VERY good. DEFINITELY use fresh mushrooms (I crumbled the mushroom slices with my hands to "chop" them). I also used six eggs, and Swiss for the jack cheese. Leftovers were delicious, and I melted additional Swiss on the top. I loved the Swiss so well, next time I will sprinkle more on top before baking.

I was really happy with this. It is the most fattening dinner dish I've ever made, but worth it =). Quite speedy too. I used baby portabellas--YUM!!!! I had to use BOWTIE pasta, but it was just fine indeed. I just couldn't add all that butter :( so I halved it in the sauce. IT DID NOT SUFFER. A quarter cup of white wine was substituted for the boiling water (HINT!! Use the PASTA water!!) and I added a bit more cream cheese, because the sauce was so thin. Finally I would highly recommend at least a pinch of cayenne...I added a lot more on my serving. I may try this again, using chicken, for guests!

I was convinced I'd never find a better recipe than the one I've used for years. I think this one wins! It really fills a taste for banana. I followed the recipe exactly, except for using Whole Wheat flour. I SO wanted to put in vanilla and cinnamon, but I forced myself to follow the recipe and I believe I liked it just this way! OH, getting sidetracked, I baked it an HOUR AND A HALF, but it was still perfectly moist, and I loved the crunchy overbrowned top! I'll bet you just can't mess this up!

This was even better the next day! I obeyed the recipe =), except for not frying the tofu. I pressed out the water under a weight and between kitchen towels, sliced and froze it for an hour. Then we breaded it (egg seemed to work better than water) and baked it on a well-oiled tray at 450 F, bottom rack, for about 10 minutes per side. We put our doubled recipe in a 9 x 13 pan and layered it. "TOFU!" The kids announced to their dad. "It was rated highly," I explained as he took his first bite. He swallowed and said, "I can see why!"

WOW! So good. And I used venison! I did add a few splashes of Worcestershire sauce and a few Tb. of chopped onion. It was fantastic. Will definitely make again.** IDEA: Make these for Valentine's Day (or any day) by hand-shaping into hearts, and spooning the sauce on in a heart shape. My sauce stayed put and did not drip!